Pescatarian Vegan Lemon Arugula Pesto
Bright, peppery, and loaded with fresh flavor, this arugula pesto is the kind of sauce that makes you want to put it on absolutely everything. Toasted pine nuts bring a warm, nutty depth, while a hit of lemon juice and zest keeps the whole thing lively and fresh. Nutritional yeast steps in to deliver that savory, cheesy richness you'd expect from a classic pesto — no dairy required, which means it fits comfortably into a pescatarian lifestyle without any compromises. The food processor does most of the heavy lifting, and the slow stream of olive oil at the end pulls it all together into a thick, glossy sauce with just the right amount of texture. Toss it with pasta, spoon it over grilled fish, spread it on crusty bread, or use it as a dipping sauce — honestly, the options are endless. It comes together in minutes and keeps well, making it one of those versatile staples worth having on hand all week long.
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 3 cups packed fresh arugula
- 2 cloves garlic, peeled
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Toast the pine nuts in a small skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, arugula, garlic, nutritional yeast, lemon juice, lemon zest, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped.
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